Brioche

Brioche is an indulgent French pastry traditionally eaten for breakfast or as a snack. We have used the Laucke Sweet Bread & Bun Mix. The high egg and butter content provides a rich, golden colour and a short, tender crumb. Brioche dough can also be utilised as a base for a variety of sweet breads and pastries.

Ingredients

500g Laucke Sweet Bread & Bun Mix
4g Yeast Sachet (supplied in box)
200g Unsalted butter
6 Large eggs (360g, lightly whisked)

Method

Ensure butter and eggs are warmed to room temperature.

Cut butter in to small 1cm cubes.
Place all of the ingredients in to the bread machine tin in the order recommended by the bread machine manufacturer. Consider butter and eggs as the water component.
Place the bread tin into the bread maker and set on a basic bread cycle.
If possible, select large loaf and light crust.
Press start, and then wait for Brioche to be baked.
Remove Brioche from bread tin as soon as possible after baking and cool on a wire rack.

ADDITIONAL NOTES

Variations in the recipe are possible, provided a similar dough consistency is achieved.
- For a healthier alternative, substitute milk for a proportion of egg and butter
- For a richer alternative, substitute up to double the quantity of butter for egg
Try combining pre-soaked fruit or chocolate chips into the dough at the end of the kneading cycle
Brioche dough can be hand-moulded in to buns, plaits or baked in muffin trays for single-serve portions. To prepare dough for shaping by hand, follow the ‘Sweet Buns by Hand’ method provided on our Sweet Bread & Bun Mix packaging.